• LJ Laura

Healthy Guts Granola

Recipe taken from The Clever Guts diet Recipe Book by Dr Clare Bailey.

A couple of years back when I was busy learning more about healthy eating, and improving the diet of my family, one of the first things I read was the Clever Guts Diet by Dr Michael Mosley. There were so many interesting facts in the book and I was keen to try the benefits of some of the foods cited as being great for nurturing your gut bacteria. I invested in the recipe book that accompanies the ‘diet’ book and discovered this recipe for homemade Granola. It is so delicious that I was regularly having to make 2 batches a week as it disappeared at an alarming rate. I told my friends about it and I know some of them still make it every week.

The recipe is gluten free and is probably lower in sugar than a lot of shop bought versions you have tried. The sweetness comes from dates and it is loaded with healthy fats and fibre. I served mine with seasonal fruit, a dollop of Greek yoghurt or just straight up with milk (dairy, coconut or almond). It really is the best tasting breakfast cereal I have ever eaten!

To make 12 servings:

100g coconut oil, melted

100g soft dates, finely chopped

1 level tsp salt

2tsp vanilla essence

1 egg white (to bind)

200g jumbo gluten free oats (or rolled oats)

200g mixed seeds and nuts (I use cashews, hazlenuts, pecans and almonds with sunflower, pumpkin and sesame seeds)

80g ground flaxseeds

100g dried fruit (raisins, dried diced apricots, cranberries)

Optional 1tsp ground cinnamon


Preheat the over to 120°c/100°c fan/gas mark ½ and line a baking tray with greaseproof paper.

Assemble the oats, seeds, nuts, ground flaxseeds, cinnamon if using and dried fruit in a bowl.

Make a paste by blitzing the dates, coconut oil, salt, vanilla essence and egg white in a food processor or with a hand blender. (TIP: get everything ready then melt the coconut oil and tip it in last as it will solidify if you melt it before you have got everything else ready).

Work the paste into the dry ingredients with a wooden spoon until everything is incorporated.

Scatter the mixture onto your baking tray and pop in the over for 25-30 minutes. Turn the oven off leaving the tray inside for an hour or two. The Granola will crisp up then you can break it up and store in an airtight jar for up to a month (not that it will hang around that long once you’ve tasted it)!

If you’re trying to keep sugar down in your diet, you can leave out or reduce the amount of dried fruit you add to the mixture.

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